“This salad is light and flavorful and chock full of veggies that you can pull from your garden--tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a nice splash of olive oil and lemon juice and that's it. Chill before serving to bring out the flavors. Serves eight.”

There are a few things I would change.
I used 4 packs of parsley, chopped them
no mint
sweet onions and green onions
no garlic
no pepper
salt & olive oil (lots)
make sure to clean out the seeds of the cucumbers
good luck

Reviewer:

Good base to start. I used 3c of parsley and 1/2 mint, I used 1 large seedless cucumber (so no need to throw any thing away, I used 4 Roma tomatoes (less to seed and nice and firm), 3 tbs minced garlic, sea salt, and reduced the olive oil to 3 tbsps. I used lemon to taste and found that if you find it to dry just add lemon no need to add all that fat. *I couldn't find any bulgar so I used Far East brands "Wheat Salad" mix no need to squeeze out water per their directions and it wasn't to wet.

Reviewer:

I love tabbouleh, but I prefer a higher proportion of grain to veggies than indicatd in this recipe. Also, I don't see the point of adding enough boiling water that you are required to squeeze out the excess. I use equal parts water to grain and it always turns out well. 1 1/2 cups bulgar to 1 1/2 cups water (plus a bit, if necessary) and up to 3/4 cups fresh, finely minced mint, seems to work for me. Also, I love chick peas, and often have chick peas - marinated in balsamic vinegar, olive oil and cumi - in my fridge. They make a great addition to this side dish. even if they may not be traditional. Only the chick peas, not the marinade, are sprinkled on the tabbouleh. And, if you don't mind me saying so, parsely is king, but don't make it overwhelming, as I find in some delicatessens. When buying bulgur consider looking for the rough cut variety - you will never go back! Such texture... Enjoy

Reviewer:

This was very good-very crunchy and refreshing. I felt like it was missing something that I couldn't really put my finger on. I think I must have eaten it with tzatziki sauce in the past. My husband loved it.